Jiamen is a county-level city in the south-central part of Guangdong province, located in the western part of the Pearl River Delta.Due to its location at the confluence of the Xi River and its tributary, Pengjiang, the mountains of Jiangnan and Pengle face each other, hence the name Jiamen.Jiamen has a history of trading and settlements dating back to the late Yuan and early Ming dynasties, and is known as one of "China's First Overseas Settlements" and the hometown of Cantonese opera.

Jiamen cuisine is delicious and popular, with one notable dish being "Guijin Braised Pork".PigsThree-River Snails, Steamed Pig with Braised Pork, Warm Eggs, Will's Preserved Peppercorns, delicious food has attracted a large number of tourists and overseas Chinese, hoping that more people can come to Jiamen to taste.

Rice Noodles

Introduction

Rice noodles, indeed, are a traditional snack beloved by many people in Guangzhou, known for their soft texture.Rice vermicellicooked until semi-soft;rice paste made from silk thread;various ingredients: ground meat,shrimpandwood ear mushroomscrispporkandgreen pepperschopped into small pieces, stir-friedcarrotscut into small particles – rice vermicelli with soft and chewy texture, ingredients with a crunchy and refreshing taste, and carrots with a refreshing and spicy flavor.Breakfastwhich is now rarely seen in Guangzhou.Even if you find it, the taste and quality are far from the original, which will only lead to disappointment.

In the area of East Taoteng Road and Yian Square, there are many new-style restaurants and fast food stores, but here you can still find the most traditional rice vermicelli.One bowl for 1 yuan 5 cents, operating time before 9:00 am.The owner, Ms. Qiong, used to be a cleaning lady in a famous restaurant in Guangzhou. She is kind and friendly, which has helped her build a good reputation. When she started her own business, the famous chef gave her valuable advice, and the rice vermicelli she made was very different.

Method

Method: 1. Choose high-quality Northeastriceand soak it in water for 10 minutes, add appropriate amount of water to steamriceinto cooked rice.2. After steamingricecool it down and put it in a container, knead it into a paste.3. Prepare a large pot to boil water, keep the water at 65-70 degrees (shrimp water).a bowl of cold water (normal temperature is fine).4. Put the paste into a mold (you can buy it in a large supermarket, choose one with more than 20 eyes, with 2.5-3MM eye holes), squeeze it back and forth in hot water, the rice noodles will be formed (complete within 5 minutes, if soaked for too long, the rice noodles will break into small pieces).5. Scoop up the formed rice noodles and put them in cold water to "cool down", scoop them up.

Braised Chicken with Preserved Peppercorns

Introduction

Braised Chicken with Preserved Peppercorns is a traditional Chinese dish from Sichuan cuisine.The dish is soft, rich in soup, and fragrant and spicy.It uses maturepearsskin, which is dried or sun-dried.The skin is bright orange, yellow-brown, or brown, with a crisp texture and easy to break.The best ones have thin skin and large size, with a strong aroma.Features:The color is bright red, spicy and tender, with a rich and fragrant taste.

Method

Ingredients: one whole, tender chicken (about 500g)

Auxiliary materials: 4g dried chili

4g preserved peppercorns, 10g ginger, 10g scallions, 10g, 3g salt, 10g soy sauce, 500g vegetable oil, 50g soup, 20g sugar, 10g vinegar, 5g fragrance oil

Production steps:

a) Clean and pat dry the tender chicken, remove the head, neck, feet, and bones, cut into about 2cm cubes, put in a bowl and add ginger, scallions,, salt, and soy sauce to marinate.b) Wash and dry the dried chilies, remove the seeds and stems, and cut them into small pieces.Wash and slice the preserved peppercorns.Place the pot on high heat, add vegetable oil (about 150℃)to remove ginger and scallions.After draining the broth, put the chicken cubes into the pot and fry until golden brown (about 5 minutes), then remove and drain the oil.Then add about 150g vegetable oil, heat, add dried chilies and flowers, and then add the chicken cubes.Add a small amount of soup and cook with vinegar.Use medium heat to cook until the oil separates, then drizzle with fragrance oil, cool and serve.

Instructions:

a) After cleaning and gutting the tender chicken, remove the head, neck, and feet, skin, and bones.Chicken meatCut into approximately 2 cm cubes, and place in a bowl. Add ginger, scallions, cooking wine, salt, and soy sauce, and mix well.

b) Dry chili peppers are peeled, deseeded, and cut into short pieces.Dried tangerine peel is washed and sliced.

c) Place a pot on high heat, heat vegetable oil (approximately 150°C) (remove ginger and scallions from the chicken pieces)

d) After draining the broth, place the chicken pieces in a pan and fry until golden brown (approximately 5 minutes). Remove and drain excess oil.

e) Add more vegetable oil (approximately 150g) and heat. Add chili peppers.FlowerPepper, and briefly fry. Then add the chicken pieces.

f) Add a small amount of broth, and pour in sweet and sour sauce.

g) Reduce the heat and cook until the sauce thickens, then drizzle with a little sesame oil and let it cool and serve.

JiangmenDuck LiverIntestinal

Introduction

Jiamen duck liver intestines are a local delicacy in Guangdong province, Jiamen.It is a popular local food.It can be eaten as a snack or as a side dish, combined with other vegetables to create unique dishes.Features:

The meat is fresh, crispy and fragrant.

Nutritional composition: Duck liver is one of the duck viscera, which is the liver of the duck.

Because the liver is the most important organ for storing nutrients and detoxifying in the animal, it contains a lot of nutrients, so duck liver has nutritional and health benefits, and is one of the best foods for blood.

MethodThe raw material is fresh duck liver and intestines from local and Pearl River Delta. The raw material should be fresh and processed on the same day.Also select pork belly, 10 days, take out after two days, when the aroma is thick, cut into pieces and prepare.The intestines should be peeled and dried.

The seasoning is made with preserved peppercorns, wine, cinnamon, sugar, and soy sauce.

Mix the duck liver, pork and seasoning, fill it into the intestine, hang in the wind for two days, use grass to separate, and then put in a clay pot for several days.It has a fresh, fragrant and smooth texture.Jiamen DuIntroductionDu (also known as bitter melon) is a vine plant from the gourd family.It has a history of over 100 years in Du area, because the soil in Du area is sandy, which is very suitable for planting bitter melon, and the shape of the melon is also different from other places, so the locals call it " " stem.

The main characteristics are: large size, similar to pumpkin, thick, green, without seeds and fibers, which is very popular in local restaurants.

Introduction

"Du " (also known as) is a species of pumpkin in the Cucurbitaceae family, a one-year-old, climbing herb.It has been cultivated in the Du area for over 100 years. Due to the sandy soil in the Du area, which is very suitable for growing lychee, and the unique shape of the lychee, local people call it "Big Top Lychee" or "LycheePieStem".The characteristic is that the shape is large and round, resembling a pumpkin, with a flat top and coarse seeds, with thick meat and green color, with a slightly bitter and sweet taste, crisp and without residue, with excellent quality and beautiful shape, which is unparalleled compared to lychees from other regions.

Local restaurants often peel and process the lychee skin to make dishes such as lychee with salted water, stir-fried lychee with beef, and lychee skin, which have the functions of clearing heat and detoxifying.PreparationLychee

Ingredients:Lychee 500g, 9g vegetable oil, 10g soy sauce,Preheat oven to 350 degrees F.Fermented bean curdCucumber peel and other dishes, which have the effects of clearing heat and removing fire.

Method

Sugar;

4, clean drinking water;

5,Doubanjiang (fermented broad bean paste)Sauce20g,Salt2g, 25g chili strips, 5g minced garlic

Instructions:

1. Cut the bitter gourd in half, remove the seeds and flesh, wash, and then cut into 1cm wide strips

2. Blanch in boiling water, then place in cold water to cool and drain, then squeeze out the water

3. Add chili strips and salt to the bitter gourd strips, then squeeze out the water, then place in cold water to cool and drain

4. Mix with soy sauce, douban sauce, minced garlic and cooked oil

Gold medalDurianShortbread

Introduction

Cantonese Golden Medal Durian Shortbread is a famous snack in Guangdong, belonging toCantonese cuisinecategory.

Features:

Attractive shape, crispy and chewy.

After brushing oil on the surface, spread into a square about 1cm thick, place in a refrigerator, and wait for it to harden slightly before taking out;At the same time, knead a square about 3mm thick from the dough and set aside;Spread the oil dough into a dough about 3mm thick and brush withEggliquid, place the durian filling, then cover with the water dough and tightly attach, brush with egg liquid, then bake in a 220 degreeovenoven to bake it.

Instructions

Main ingredients:

Thai durian,milkand coconut milk.

Ingredients:

（Oil dough）flour125g,butter300g, (Water dough) flour 400g, 1 egg, 150g water, a little salt;

Instructions:

1. After brushing oil on the surface, spread into a square about 1cm thick, place in a refrigerator, and wait for it to harden slightly before taking out;At the same time, knead a square about 3mm thick from the dough and set aside;

2. Spread the oil dough into a dough about 3mm thick and brush with egg liquid, place the durian filling, then cover with the water dough and tightly attach, brush with egg liquid, then bake in a 220 degree oven.

Pot cakesCookies

Introduction

Pot cakes are a traditional snack in Guangdong, Chinesecookiessnacksor red beans as dessert.The main ingredients arericenoodles and mung bean starch, sweet taste.Pot cakes can be divided into two categories: old-fashioned pot cakes and crystal pot cakes.Old-fashioned pot cakes were more common in the past, while crystal pot cakes are more common now.Features:

The exquisite and small pot cakes contain beautiful cookies, which are fresh and delicious, tender and moist, and can moisturize the lungs. They are one of the traditional snacks in Kaiping.

History and culture

Origin:

Traditional pot cakes are one of the snacks in Guangdong, and were first created in Tai Shan County, Guangdong Province, with a history of hundreds of years.

In the Qing Dynasty, between the Xianfeng period (1851-1861), the "Tai Shan County Chronicle" recorded: "Pot cakes, every few hundred miles, ships dock at the shore."In fact, only one family was famous at that time, located next to Hua Feng Bridge, and there was a spring at the bottom of the river. The family used it to wash sugar and clarify it, then pour it into a pot and steam it.So later generations adopted the method of steaming cakes in pots, which has been passed down to the present day, and has become the Cantonese pot cakes that are popular throughout the country and even in foreign countries.Another origin:Pot cakes originated from Hong Kong and became popular. They are a traditional snack in Taiwan and Guangdong, and are a favorite snack for young people and children. The finished cake is crystal white, the surface is oily and smooth, delicate and tender, and has a sticky and chewy texture without sticking to the teeth. It also has a variety of flavors, such as love bean, strawberry, peach, grape, dry, fragrant yam, corn, apple, coconut, pineapple, etc.Pot cakes became popular because of the movie "I Can't Stand You" starring Liu Qingyun and Yuan Ying.

Now, pot cakes are popular in major cities throughout the country, and more and more people are eating and selling them.

It is crystal clear, delicious, chewy, non-stick teeth, fashionable, and has a variety of flavors, making it suitable for all ages.A third origin:Pot cakes come from the countryside. In the past, people used white rice to make pot cakes and white sugar cakes as snacks.Originally, it was baked in a clay pot, and later evolved into being baked in a bowl, which is twice as big as the pot cake.InstructionsCrystallized pot cake is easy to make.1. Ingredients:1. Pot cake powder (available in food additive shops)2. Fruit puree (or concentrated juice)3. White sugar4. Clean water5. Green beans or red beans, etc.2. Tools:1. Gas stove (you can also use a coal stove to save cost)2. Iron pot3. Steamer (a normal steamer for steaming buns is fine)4. Plastic box (can use a normal plastic box for delivery, and a plastic box tray for selling)5. Dedicated pot cake bowl (can be purchased)6. Water kettle and plastic basin (for preparing ingredients).3. Recipe:Assuming 500g of pot cake powder (1 ), 100-150g of white sugar (2-3 ), if making green bean or red bean cake, use 250-300g, and 1100g (2.2 ) or 1200g (2.4 ) water, 10g of fruit puree, here is an example of your first attempt: use 50g of pot cake powder (1 ), 10-15g of white sugar (2-3 ), 110g of water, and 1g of fruit puree.Four. Operation:1. First, measure the ingredients according to the ratio, and then dissolve the white sugar in a third of the water, and after cooling, mix with the remaining two-thirds of the water, pour into a container with pot cake powder, and stir until completely mixed, then add a small amount of fruit puree or concentrated juice and stir.

If you make green bean or red bean cake, you don't need to add fruit flavor.

2. Before making pot cake powder, heat water in the pot first.Originally stored in a clay pot, later evolved into a bowl, which is twice the size of the clay pot.PreparationHow to make Crystal Clay Pot Cake is simple and easy.

1, Ingredients:

1, Clay pot powder (available in food additive stores);

2, Fruit puree (also use concentrated juice)

3, Sugar;

4, clean drinking water;5,）；

3 White sugar;

or red beans as auxiliary ingredients.

2, Tools:1, Gas stove (can save cost, also use charcoal stove)2, Iron pot;

3, Steaming rack (a regular steaming rack for steaming

1 Gas stove (can also use a beehive oven to save cost);

is fine);

4, Plastic box (can use a regular plastic box for delivery, and a plastic box for selling);5, Dedicated clay pot bowl (can purchase);6, Water jug and plastic basin for measuring.

3, Recipe:Taking the clay pot powder 500g (1 ) as an example, 100-150g of sugar (2-3 two), if making green bean orred bean cake, 250-300g, water 1100g (2.2 ) or 1200g (2.4 ), fruit puree 10g (has fruit flavor), here is an example: using 50g of clay pot powder (1 two), 10-15g of sugar (2-3 small pieces), 110g of water, 1g of fruit puree.

4, Operation process:

1, Weigh and mix the ingredients according to the ratio, first boil one-third of the water in the recipe, stir and melt the sugar, let it cool, then mix with the remaining two-thirds of the water, and pour it into the container with the clay pot powder, stir while pouring, until completely mixed, then add a small amount of fruit puree or concentrated juice and mix well.

If making green bean or red bean cake, do not add fruit flavor.

2, Before making the clay pot powder, preheat the water in the steaming rack.Red bean cakeApproximately 250-300 grams, 1100 grams (2.2 jin) or 1200 grams (2.4 jin) of water, 10 grams (fruit flavor) of fruit pulp, for example, for your first experiment, you can use 50 grams (1 jin) of bamboo rice flour, 10-15 grams (2-3 spoons) of white sugar, 110 grams of water, and 1 gram of fruit pulp.

Introduction

People in the Five-Pass area love to eat dog meat, especially in.Restaurants and bars often serve dishes such as "Five-Spice Dog Meat", "Dog Meat Stew", and "Dog Meat Rice".

People in rural areas also enjoy eating dog meat.Place the pot inside the steamer, and fill the pot with water in the steamer. After the water boils, turn the heat to low and simmer.

3. After the congee is prepared, pour it into the individual bowls and place them in the steamer. Steam for about 15 minutes for one pot, 20 minutes for two pots, 25 minutes for three pots, 30 minutes for four pots, and 35 minutes for five pots.After the congee is cooked in each steamer, cover it with a lid and steam for about 15 minutes for one pot, 20 minutes for two pots, 25 minutes for three pots, 30 minutes for four pots, and 35 minutes for five pots.

Ancient well-cooked goose

Introduction

Ancient well-cooked goose is a traditional Cantonese dish from New Hu, Guangdong, belonging to the Cantonese cuisine.This dish is famous both at home and abroad.

Taste characteristics:

Crispy skin, delicious soup, tender and sweet meat, highly favored by diners.

History and culture

It is said that ancient well-cooked goose was made according to the imperial recipe of the South Song Dynasty.

The goose cooked in New Hu is very famous, and many tourists come to taste this goose cooked according to the imperial recipe of the South Song Dynasty.More than 700 years ago, New Hu Ya Men experienced a major war between the Song and Yuan dynasties.After the war, a cook in the imperial kitchen of the South Song Dynasty, who was responsible for cooking goose, fled to the west bank of Silver Lake in New Hu with his daughter.The cook opened a goose shop in Silver Lake Village, and skillfully cooked the goose with imperial secret recipe, making it fragrant and delicious, and quickly became famous.Later, the cook's daughter grew up and married to the east bank of Silver Lake, and the cook's secret goose-making skills were also brought to Silver Lake, and passed down through generations.Ancient well-cooked goose came from this.

Procedure

The procedure for cooking ancient well-cooked goose is unique. From choosing goose to cooking it, every step is very careful.The geese are harvested twice a year. The goose used to make ancient well-cooked goose is the goose from spring Qingming and autumn Chongyang festival, about a month before and after. The geese should be raised in local fish ponds for three or four months, weighing about 7 kilograms.（Note that the geese should not be raised too large, otherwise the meat will be tough and the taste will not be tender.）These geese are called "black-throated geese", which are not polluted and have the best meat.When cooking goose, first smear vinegar on the goose skin, and then dry it before using the traditionalSoy sauceMix Wang with sugar, salt, wine, minced garlic, five-spice powder and other secret recipes, stuff it into the goose belly, tie it tightly with rope, and thenMaltCoat the goose skin with sugar before hanging it in the oven.When cooking, pay attention to even heat, and must useLycheewood stove, so that the goose cooked will have the fragrance of lychee.

Lychee crust

Introduction

Lychee crust is a traditional Cantonese snack, belonging to the Cantonese cuisine.Peel and steam lychee with water, then press it into a paste with a spoon, add white sugar and starch, mix well to make the filling.Wrap the oil dough with the oil dough, and roll it into a thin slice. Fold it 3 times, then roll it into a thin slice again. Repeat this process several times, then fold it, and cut it into equally sized small dough.Roll the small dough into a circular shape, fill it with the filling, and squeeze it into a triangular shape, brush with egg liquid, and coat with whiteSesame．Bake it in a 200℃ oven for about 15 minutes.

Features:

Crispy skin, clear layers.Well-made lychee filling, fragrant and tender meat, delicious and easy to eat, a good value sweet food.

Procedure

Ingredients:

150 grams of lychee, 100 grams of oil dough, 70 grams of oil paste, 1 egg for egg liquid, 15 grams of white sesame, 20 grams of white sugar, 10 grams of starch.

Method:

1. Peel and steam lychee with water. Then press it into a paste with a spoon, add white sugar and starch, and mix well to make the filling.

2. Wrap the oil dough with oil dough, roll it into a thin slice. Fold it 3 times, then roll it into a thin slice again. Repeat this process several times, then fold it, and cut it into equally sized small dough.

3. Roll the small dough into a circular shape, fill it with the filling, and squeeze it into a triangular shape, brush with egg liquid, and coat with white sesame. Bake in a 200℃ oven for about 15 minutes.

Dog meatProtein

is rich in protein, with high nutritional value, which can strengthen the spleen and yang, and promote yang. It has a unique flavor.

Features:The best dog meat in is from,, and.Dog meat in is unprocessed and retains its original flavor.Dog meat in is often cooked with fried, black beans, etc., which has a unique flavor.History and cultureAs the saying goes: "Eating dog meat is a delicious treat."Dog-eating festivals are common in.A family would buy a dog, kill it, remove the skin and fur, and then roast the meat over a fire, wash and cut it into pieces, and fry it with ginger and sugar wine.The meat is then cooked with water and served with the fried dog meat,, and black beans.

The process is divided into portions, and the eldest child can have the best part of the dog, such as the head and feet.

Although people in like to eat dog meat, they have a tradition of not cooking dog meat in their home or using dog meat in their tableware.The local saying is: "Don't cook dog meat in your house."People in cook dog meat on the outskirts of the village, in a designated area.Tofu skinIntroductionchicken is a traditional Chinese dish from the Cantonese region.is mainly produced in southern China, including Guangxi, Guangdong, Yunnan, and Taiwan. It is a very famous dish in the Cantonese region, made with as an ingredient and cooked with chicken.

Characteristics of the dish:

The chicken skin is tender and smooth, the meat is delicate and delicious, and it is not greasy. The bones are crisp and fragrant, so it is famous.The secret lies in the freshness and natural flavor, which is unmatched by other chicken dishes.PreparationIngredients:Also known as "dog meat".500g, 200g white sugar,

Although people from Kaiping like to eat dog meat, but it is forbidden to steam dog meat at home, even if the utensils used to store dog meat cannot be placed on the stove, as dog meat is considered to be a dirty thing.leaves, 10g, 1 water fungus, 10g, 1.5g, 1.5g, 15g cornstarch, 10g cornstarch, 25g, 15g ginger and scallion water.Preparation:

1, Wash and soak in 2 cups of water.

2, Put in the electric pressure cooker.

3, Press the button to cook.

4, Wait for it to cool naturally and open, and take it out.

5, Add the appropriate amount of sugar or rock sugar.Garlic sprouts，PeanutsOil, rice wine, two tablespoons, salt, brown sugar, soy sauce, preserved citrus peelChrysanthemum，LettucePeanut oil.

Production process:

Cut the dog meat into small pieces with bone, and stir-fry in a hot pot until no more water is released, heat up the pot and add oil, then add minced garlic, bean sauce, sesame oil, fish sauce, sliced ginger and garlic sprouts and dog meat, while stirring, add peanut oil, stir-fry for 5 minutes, then add rice wine, two tablespoons, salt, brown sugar and soy sauce, boil, then pour intoClay potSimmer for 90 minutes until soft, and add chrysanthemum, lettuce, peanut oil, and also serve with a small plate of chili peppers.LemonLemon leaves, cooked peanut oil for accompaniment.

Therapeutic recipe:

Ingredients: 500g dog meat, yellow wine, ginger, scallions, etc.

Usage: Wash the dog meat, cut it into small pieces, soak it in boiling water for 1 hour, remove foam, put it in a pot, add yellow wine, ginger, scallions, and cook over high heat, then simmer over low heat for 1 hour, and eat it in portions.

Effects: Warm and invigorate kidney yang.

Treatment: Impotence, belonging to the type of yang deficiency, severe impotence, five-hour diarrhea, pale face, and long urination.

Chicken with Sand Ginger

Introduction

Chicken with Sand Ginger is a traditional Chinese dish, belonging to Cantonese cuisine.Sand ginger is mainly produced in southern China, including Guangxi, Guangdong, Yunnan and Taiwan, and chicken cooked with sand ginger is a very famous dish in the region of Guangxi and Guangdong.

Characteristics of the dish:

The chicken skin is crisp and smooth, the meat is tender and delicious, not greasy, the bones are crispy and fragrant, which is why it is famous throughout the region, and everyone knows it.The secret lies in its freshness, without the smell of cutting board or metal, original flavor, which is far beyond other chicken dishes.

Method

Ingredients:

Red beansSmall beans500 grams, 200 grams of white sugar,Chinese cabbage10 grams of chopped Chinese cabbage, 1 piece of dried mushroom, 10 grams of rice wine, 1.5 grams of salt,Flavor enhancer1.5 grams, 15 grams of dried potato starch, 10 grams of potato starch, 25 grams of white sesame seeds (roasted), 15 grams of scallion and ginger water.

Method:

1 Wash and soak in water for 2 hours.

2 Put into a high-pressure pot, add appropriate amount of water.

3 Press the button to cook.

4 Cool down naturally and open to remove.

5 Add appropriate amount of white sugar or rock sugar.